Rating: 
Summary: Beautiful Book and a Rare Find
Review: I purchased this cook book after experiencing dining at Roy's on "The Big Island" of Hawaii. This book is beautiful enough to be a travel guide. The pictures capture the allure of Hawaii, but the cullinary presentation steals the show. The unusual combination of flavors from various ethnic origins thrills the senses and generates unequaled fun in the kitchen. I am now ordering my second book for a best friend.
Rating:
Summary: Exotic Ingredients
Review: I thumbed through this book at the hostess stand at Roy's in Kihei on Maui while waiting for supper. That supper was as devine as others I've had at his restaurants in Newport Beach, his one at Poipu, in Kauai, the one at Pebble Beach, and the one at Newport Beach. So far, I've tried his veal chops with Mediterranian Vegetables and Madeira Tomato Sauce. My sauce didn't turn out as well as Roy's because I didn't allow enough time for reduction of it, but the vegetables were delicious. For some recipies one needs to find such exotic ingredients as sushi nori, tobiko caviar, kimchee, and shichimi, but most recipies are reasonable. I can't wait to see Roy in person at UCLA's Book Festival this April 29, 2001. He's scheduled to be on the cooking stage! Maybe I can talk him into opening a restaurant in Santa Barbara.
Rating:
Summary: Cure for stagnant cooking
Review: I've owned and used "Feasts from Hawaii" for several years. Roy's combination of asian flavors and french cooking techniques brings new excitement to your dinner table. Yes, the recipes are labor intensive and it is essential to have a source for asian ingredients as well as excellent seafood, but the results will make you feel you have discovered NEW FOOD! His pizza dough, which is sweetened with honey, is one of the best. You can pare down the recipes and serve interesting food or go for the presentation and cook like a pro. I would recommend this book to anyone who feels their cooking is growing stagnant with repeat flavors and themes. The recipes are challenging enough to make the work interesting and your family or guests will be completely content. Also, many of the sauces required for "a drizzle or drops" can be frozen and used as needed, or be a basis for other dinners during the week.
Rating:
Summary: Cure for stagnant cooking
Review: I've owned and used "Feasts from Hawaii" for several years. Roy's combination of asian flavors and french cooking techniques brings new excitement to your dinner table. Yes, the recipes are labor intensive and it is essential to have a source for asian ingredients as well as excellent seafood, but the results will make you feel you have discovered NEW FOOD! His pizza dough, which is sweetened with honey, is one of the best. You can pare down the recipes and serve interesting food or go for the presentation and cook like a pro. I would recommend this book to anyone who feels their cooking is growing stagnant with repeat flavors and themes. The recipes are challenging enough to make the work interesting and your family or guests will be completely content. Also, many of the sauces required for "a drizzle or drops" can be frozen and used as needed, or be a basis for other dinners during the week.
Rating: 
Summary: MMMMmmmmmmm...good eats!
Review: OK, I know it's kind of weird to write a review for a cookbook, but there are a few criteria on which this genre
can be judged.
Roy Yamaguchi operates a chain of restaurants around the
Pacific Rim. He is one of the originators of "Hawaii
Regional Cuisine," and my wife and I have eaten at two of his restaurants in Maui. Our fear in buying this book
was, "can we, mere mortals, create food on par with that
in the restaurants?" Well, our presentation leaves something to be desired, but the flavor is fabulous when we re-create his recipes.
This cookbook has a wide variety of dishes, many centered around seafood. Among the best are the curry soups, ahi
entrees, and Roy's signature chocolate souffle. Some of
the ingredients are difficult to find on the mainland, and
this isn't a "quick and easy" cookbook, but for those who
like to attempt gourment cooking, this is an excellent buy.
Rating:
Summary: MMMMmmmmmmm...good eats!
Review: OK, I know it's kind of weird to write a review for a cookbook, but there are a few criteria on which this genrecan be judged. Roy Yamaguchi operates a chain of restaurants around the Pacific Rim. He is one of the originators of "Hawaii Regional Cuisine," and my wife and I have eaten at two of his restaurants in Maui. Our fear in buying this book was, "can we, mere mortals, create food on par with that in the restaurants?" Well, our presentation leaves something to be desired, but the flavor is fabulous when we re-create his recipes. This cookbook has a wide variety of dishes, many centered around seafood. Among the best are the curry soups, ahi entrees, and Roy's signature chocolate souffle. Some of the ingredients are difficult to find on the mainland, and this isn't a "quick and easy" cookbook, but for those who like to attempt gourment cooking, this is an excellent buy.
Rating:
Summary: A great book for some great food
Review: our food didn't look as good, but it was tasty and fun to try it. we were able to take some short cuts without messing it up too badly. loved his cabernet sauce and tuna!
Rating:
Summary: Fabulous food, but not for beginners!
Review: This book is fabulous but one caveat - if you are just getting started with Asian/Pacific Rim I would recommend starting out with something more elementary. I found myself getting frustrated (I am definitely more on the beginner's side of things)with the fact that things weren't turning out right, etc. The Williams-Sonoma Asian Flavors book was much more suited to my level of inexperience. However, I am definitely looking forward to working my way up. At any rate, even if you are just a beginner, this book is worth buying just for the pictures - they are BEAUTIFUL. Also, Roy adds a lot of insight about local merchants and how he gets so many items locally. My husband and I love eating at Roy's, and now hopefully (with a little practice) we can enjoy some of our favorites at home, too!
Rating:
Summary: Fabulous food, but not for beginners!
Review: This book is fabulous but one caveat - if you are just getting started with Asian/Pacific Rim I would recommend starting out with something more elementary. I found myself getting frustrated (I am definitely more on the beginner's side of things)with the fact that things weren't turning out right, etc. The Williams-Sonoma Asian Flavors book was much more suited to my level of inexperience. However, I am definitely looking forward to working my way up. At any rate, even if you are just a beginner, this book is worth buying just for the pictures - they are BEAUTIFUL. Also, Roy adds a lot of insight about local merchants and how he gets so many items locally. My husband and I love eating at Roy's, and now hopefully (with a little practice) we can enjoy some of our favorites at home, too!
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